Potato Cake With Elderflower And Ruby Blue Potato Vodka Syrup, Blackberry And Damson Compote

This dish was demonstrated by Paula McIntrye at the Northern Ireland Potato Festival on Saturday 3rd October.

Difficulty Medium
Preparation Time 10 Minutes
Cooking Time 40 Minutes
Servings 6

Main Ingredients

  • 200g soft butter
  • 150g castor sugar
  • 4 eggs
  • 350g cold mashed potato
  • 150g self raising flour
  • 50 ground almonds
  • ¼ teaspoon baking powder1 teaspoon vanilla extract

Main Instructions

  1. Beat the butter and sugar until pale and fluffy.
  2. Add eggs one at a time with some of the flour to stop curdling.
  3. Add the almonds, baking powder, remaining flour, mashed potato and vanilla and mix to a smooth batter.
  4. Place in a 10 inch cake tin lined with parchment paper and bake for 40 minutes at 180oc or until an inserted skewer comes out clean.
  5. Alternatively place in individual moulds and bake for about 25 minutes.
  6. (2nd instructions)
  7. Boil to a syrup and pour over the hot cake.
  8. (3rd instructions)
  9. Cook the damsons and the sugar together until the damsons are soft.
  10. Spoon out the stones and add the blackberries.
  11. Cook for 5 minutes and serve warm with the cake.
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